Have you watched the Discovery Channel lately? I hope you’re sitting down, because I have some startling facts to share with you: 1. There’s a super black hole at the center of our galaxy (“What?! When were they going to tell us this?!”); but that doesn’t really matter because 2. The Earth, as part of the Milky Way, is on a kamikaze tear toward another galaxy at a steady clip of 200,000 miles per hour (“Nooooo! That’s too fast!”); and even if that doesn’t happen 3. The universe is steadily expanding, which means that everything is moving away from everything else. Hope you don’t have abandonment issues, because it’s going to get pretty lonely … and dark … and cold.
It’s horrifying in the same way as Toddlers In Tiaras, Snooki, and the KFC Double Down: It’s real, and there’s nothing you can do about it.
To say that I felt that way about instant espresso powder would be an overstatement; however, I definitely avoided it as long as I could. The name “instant espresso” in itself seems contradictory, and I make it a point not to buy oxymorons. That said, recipe after recipe from respectable titles like Cooking Light and Cook’s Illustrated touted the ingredient’s unique ability to add depth to chocolatey desserts, and I finally caved when making an espresso-clementine semifreddo for Nathan’s birthday. Since then, we can’t stop using the stuff. Our favorite application so far is in this simple Instant Iced Espresso, perfect for the summer.